Ingredients :

• The cucumber — Choose it firm, without soft spots. A cucumber that is starting to go soft will give a bitter taste and a mealy texture in the blender. To peel or not? If it’s organic, keep the skin — it adds color and a slightly vegetal side. Otherwise, peel it completely.
• The green apple — Granny Smith is preferred. It’s the most acidic, the firmest under the fingers, and it holds up well to blending without over-sweetening the whole thing. A Golden or Fuji will soften the smoothie and erase that invigorating edge that makes the recipe interesting.
• The chayote — This is the ingredient that many don’t know. Shaped like a slightly ribbed pear, pale green, with firm white flesh that snaps under the knife. It has almost no taste on its own — which is precisely its point here. It adds volume and texture without imposing its personality. It’s easily found in Caribbean or Asian grocery stores.
• The lemon (optional) — Don’t underestimate it if your apple is too sweet or your cucumber a bit bland. A few drops revive the whole mix. Add it after blending, not before — it reacts differently when in contact with the blades.